Wholemeal sourdough bruschetta
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Wholemeal sourdough bruschetta

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<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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Ingredients

  • 2 x 200g Quality Mark sirloin steaks, fat trimmed
  • ½ avocado, mashed
  • 250g cherry tomatoes
  • 200g Alfalfa sprouts
  • 4 slices wholemeal sourdough, if available
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, chopped

Method

Brush the bread slices with olive oil. Place them under a hot grill for 1 minute each side until toasted.
 
Heat a frying pan. Brush the steaks with olive oil and cook on one side until moisture appears, then turn and cook the other side.Test the ‘degree of doneness’ by touching the meat - it will feel springy for medium and very firm for well done.Remove from heat and allow to rest, loosely covered with aluminium foil.
 
Add 1 tsp olive oil to another frypan and heat; add the cherry tomatoes, honey, garlic, balsamic vinegar and pepper. Sauté until the skin of the tomatoes starts to break. Keep juice for seasoning at the end.
 
Place a slice of toast on each plate, spread with avocado, top with meat slices and cherry tomatoes. To serve, add the Alfalfa sprouts and drizzle with juice from tomatoes.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 268g
Energy kJ (kcal) 1460 (349)
Protein (g) 25.8
Fat (g) 20.4
Saturated (g)
4.6
Carbohydrate (g) 13.6
Sugars (g)
3.5
Sodium (mg) 219
Iron (mg) 2.7
Zinc (mg) 3.3
Vitamin B12 (ug) 0.7
Vitamin D (ug) N/A
Selenium (ug) 5.4
  • For this recipe you could also use any type of leftover meat, even what’s left from a roast. Simply heat and cut into thin slices then serve.

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